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Thread: Question from a Newbie

  1. #1
    [email protected] Guest

    Default Question from a Newbie

    Hi, My name is John. I have been lurking here for a while and I would like
    to ask a question. I am planning to vacuum can some carrots tommorrow . This
    will be my first try at vacuum canning. I will start out with quart jars. My
    question is in regards to Raw Pack vs Hot Pack. I have 50 lbs of carrots to
    can. Many of the carrots are large (1.5-2.00 inches in diameter). My plan
    was to chunk 9 1.00 x 1.500 inches) the larger carrots for stews and
    either slice (.25 inch) or dice (.500 inch) the smaller parts for soups.What
    is the reason for having 2 methods ? If I use the Raw Pack method will the
    carrots come out firmer ? What is the difference in the outcome of the
    carrots between the 2 methods ? Any help will be appreciated. TIA
    John

  2. #2
    George Shirley Guest

    Default Re: Question from a Newbie

    [email protected] wrote:
    > Hi, My name is John. I have been lurking here for a while and I would like
    > to ask a question. I am planning to vacuum can some carrots tommorrow . This
    > will be my first try at vacuum canning. I will start out with quart jars. My
    > question is in regards to Raw Pack vs Hot Pack. I have 50 lbs of carrots to
    > can. Many of the carrots are large (1.5-2.00 inches in diameter). My plan
    > was to chunk 9 1.00 x 1.500 inches) the larger carrots for stews and
    > either slice (.25 inch) or dice (.500 inch) the smaller parts for soups.What
    > is the reason for having 2 methods ? If I use the Raw Pack method will the
    > carrots come out firmer ? What is the difference in the outcome of the
    > carrots between the 2 methods ? Any help will be appreciated. TIA
    > John


    I can only assume that you are talking about pressure canning the
    carrots John. If that is so you should go to the following web site and
    check out what the US University of Georgia has to say about the how
    to's and what for's.

    http://www.uga.edu/nchfp/publication...ga_can_veg.pdf

    After you read the publication come back and ask some more questions,
    we're always pleased to try to answer you or refer you to the people who
    truly know how to do home food preserving. Welcome to the group.

  3. #3
    [email protected] Guest

    Default Re: Question from a Newbie

    Thanks George, I checked out the site. Very informative. My main question
    though was the reason using the Raw Pack vs the Hot Pack. Thanks again.
    John


  4. #4
    zxcvbob Guest

  5. #5
    [email protected] Guest

    Default Re: Question from a Newbie

    Thanks Bob, That's a good reason to consider. John

  6. #6
    jimnginger Guest

    Default Re: Question from a Newbie

    On Dec 5, 1:10*pm, Bassb...@myplace.com wrote:
    > Thanks George, I checked out the site. Very informative. My main question
    > though was the reason using the Raw Pack vs the Hot Pack. Thanks again.
    > John


    John,
    I generally prefer to raw pack as I think that the longer you cook
    things, the mushier they get.
    When I make soups, I raw pack all the vegetables and just cook the
    potatoes 2 minutes.
    The dry beans go in dry. They will also cook and soften in the
    pressure canner. It is correct
    that you can get more in the jar if you hot pack the items.
    You may find places around the web where it says from 50 years ago,
    that you can hot water
    process carrots. You can do so but at some considerable risk to those
    eating the product.
    Botulism can only be eliminated by processing at 240 degrees F. Some
    old recipes will tell
    you to boil carrot and beans for 3 hours in a hot water canner. Do NOT
    do so. They also used
    to bleed us when we got sick and surgeries were done without
    sterilization. We all know how
    well that went.
    Jim in So. Calif.

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